Dairy Free Chocolate Peanut Butter Pretzel Ice Cream

Chocolate, peanut butter, and pretzels are one of my favorite flavor combos, so I decided to turn them into ice cream.

This dairy free chocolate peanut butter pretzel ice cream has a rich chocolate base with a smooth peanut butter swirl running through it.

The crushed pretzels add a little crunch and a salty bite that works really well with the sweet parts.

Everything here is dairy free, which matters if you avoid dairy but still want a treat that feels creamy and full of flavor.

It takes a bit of chilling and freezing time, but the actual work is simple. I think you’ll enjoy every spoonful.

Why This Recipe Is a Keeper

Deep Chocolate Flavor – Cocoa powder and dark chocolate create a rich, full chocolate taste in every creamy spoonful.

Perfect Sweet and Salty Balance – Peanut butter, pretzels, chocolate, and sea salt create an irresistible mix of flavors.

Extra Creamy Texture – Coconut cream and oat milk make the dairy free base smooth, thick, and wonderfully creamy.

Plenty of Delicious Texture – Crisp pretzels and chocolate chips add satisfying texture to the soft ice cream.

Here’s What You’ll Need

For the Ice Cream Base

• 2 cups Full Fat Coconut Cream
• 1 cup Unsweetened Oat Milk
• 3/4 cup Granulated Sugar
• 1/4 cup Unsweetened Cocoa Powder
• 1/4 cup Corn Syrup
• 2 tbsp Cornstarch
• 4 oz Dairy Free Dark Chocolate, Chopped
• 1 tsp Vanilla Extract
• 1/2 tsp Fine Sea Salt

For the Peanut Butter Swirl

• 3/4 cup Creamy Peanut Butter
• 1/4 cup Powdered Sugar
• 2 tbsp Unsweetened Oat Milk
• 1/4 tsp Fine Sea Salt

For the Mix-In

• 1 cup Dairy Free Pretzels, Coarsely Crushed
• 1/2 cup Dairy Free Chocolate Chips

How to Make It

Step 1

Whisk the coconut cream, oat milk, sugar, cocoa powder, corn syrup, cornstarch, and sea salt in a saucepan until smooth.

Step 2

Cook the base over medium heat for 5 to 7 minutes, whisking constantly, until lightly thickened. Remove it from the heat and stir in the dark chocolate and vanilla extract.

Step 3

Refrigerate the chocolate base for at least 4 hours, until completely cold.

Step 4

Stir the peanut butter, powdered sugar, oat milk, and sea salt together until smooth and pourable.

Step 5

Churn the cold chocolate base in an ice cream maker until thick and creamy.

Step 6

Layer the churned ice cream with peanut butter swirl, crushed pretzels, and chocolate chips in a freezer-safe container.

Step 7

Drag a spoon through the layers to create ribbons, cover the surface with parchment paper, and freeze for 4 hours.

Recipe Tips

Whisk the Cornstarch While Everything Is Cold

I recommend whisking the cornstarch into the coconut cream and oat milk before turning on the heat. This gives it time to dissolve and helps prevent small lumps in the finished ice cream base.

Keep whisking as you add the cocoa powder, sugar, corn syrup, and salt so the cocoa blends evenly instead of collecting on the bottom of the pan.

Cook Until Lightly Thickened

Cook the base over medium heat for about 5 to 7 minutes, whisking constantly. It should look slightly thicker and coat the whisk, but it does not need to reach a full boil.

If the heat is too high, the bottom can thicken before the rest of the base is ready. Medium heat gives the cornstarch time to work while keeping the mixture smooth.

Add the Chocolate Off the Heat

Remove the saucepan from the heat before adding the chopped dairy free chocolate and vanilla. Let the chocolate sit in the hot base for about 1 minute, then whisk until completely smooth.

Chop the chocolate into small pieces so it melts quickly and evenly. Any unmelted pieces will make the base less creamy when it churns.

What to Make Next

• Dairy Free Chocolate Hazelnut Wafer Crunch Ice Cream
• Dairy Free Frozen Peanut Butter Cream Pie
• Dairy Free Hot Fudge Brownie Sundae Cups
• Dairy Free Peanut Butter & Jelly Cookie Ice Cream
• Dairy Free Salted Caramel Chocolate Tart

Popular Questions

Can I use something besides corn syrup in the ice cream base?

Yes. Light agave syrup is the closest swap and can be used in the same amount. It helps the ice cream stay creamy and easier to scoop after freezing.

Maple syrup also works, though it adds a light maple flavor and may make the chocolate base slightly softer. Avoid skipping the syrup entirely, since the finished ice cream may freeze firmer.